Wild Alaska Halibut is considered to be one of the finest eating whitefish in the world, prized for its firm, pearl-white meat and mild flavor.

 

We are fortunate to have the opportunity to share wild Alaska Halibut caught aboard our neigboring fisherman's vessel in the icy waters of Alaska. This halibut was harvested with premium quality and care, hand trimmed, packaged in clear vacuum sealed bags and immediately flash frozen to preserve freshness.

 

Best enjoyed grilled or broiled, or added to seafood soups, chowders, curries, or broths. Comes skin on, bone in, and fin attached (some fins have been removed).

 

There are approxamately 5-7 collars (each collar weighing 1-2 lbs) in this 10 lb shipment.

 

What are Halibut collars?

While the collars won't win any beauty contests when compared to a center-cut fillet, fish collars contain the ultimate flavor profile, and are considered the "dark meat" and "spareribs of the sea." 

 

As the name suggests, fish collars are cut from the fish clavicle, right behind the gills. The collar runs from top to bottom (including stiff pectoral fins along the way), with especially rich meat along the belly, ending in a little fat cap. The cut is anchored to the collarbone, but once cooked it separates nicely -- without any smaller bones to navigate.

 

How do you cook them?

"Although collars look daunting, they're actually a very user-friendly cut. With a big bone left in and a higher fat content, they can be much more forgiving than fillets. They're often stewed in saucy Asian or West Indian curries, where they can simmer long enough to absorb flavor without overcooking; in Japanese cuisine they're frequently coated with a sticky glaze. But the simplest approach is still the best: dress them with a bit of oil and salt, give them a quick turn on the grill or broiler, and dig in." --Deena Prichep, Bon Apetit 

 

 

LOCAL FALL PICK-UP NOTES

After our summer harvest arrives off the frozen barge from Alaska in late September, we host seasonal Salmon-Stock-Ups for local pick-up every Fall, Winter, and Spring in Sandpoint, Bonners Ferry, CDA, Liberty Lake, and Spokane. 

 

LOCAL FALL PICK-UP NOTES

After our summer harvest arrives off the frozen barge from Alaska in late September, we host seasonal Salmon-Stock-Ups for local pick-up every Fall, Winter, and Spring in Sandpoint, Bonners Ferry, CDA, Liberty Lake, and Spokane. 

 

This pre-order is for the Winter Salmon Stock-Up, the second round of distributions from our 2021 Summer Season. Please note your preferred pick-up location when placing your order. 

 

SANDPOINT

Thunder's Catch Commercial Freezer | 1604 Baldy Park Drive

Saturday, December 18* | 10:00 AM - Noon

*pre-ordered pick-ups only

 

CDA

Skate Plaza Parking Lot | 95 & Dalton

Friday, December 17* | 12:30 PM - 1:00 PM

*pre-ordered pick-ups only

 

LIBERTY LAKE

Liberty Lake Farmers' Market (parking lot) | 1421 N Meadowwood Ln

Friday, December 17 | 1:30 - 2:00 PM

*pre-ordered pick-ups only

 

SPOKANE

Fred Meyer (NE Corner of Parking Lot) | 400 S Thor St

Friday, December 17 | 2:30 - 3:00 PM

*pre-ordered pick-ups only

 

BONNERS FERRY

City Parking Lot

Saturday, December 18 | 2:00 - 2:30 PM

*pre-ordered pick-ups only

Wild Alaska Halibut Collars - 10 lb Box

$150.00Price
Out of Stock